CUBAN (PUERTO RICAN) BEANS

Beans like they cook in many Caribbean countries

This recipe is from my mother, who undoubtedly got it from one of my father's relatives. I've seen it described as being from various countries, but it will always be Puerto Rican beans to me.

Any dried beans can be used, but kidney beans and navy beans are the best. Chick peas aren't bad either. You can use a ham bone for flavoring instead of the olive oil if you don't mind using ham.

Ingredients

(Serves 4)

1 lb dried beans
1 onion, diced
1/4 green pepper, diced
3 cloves garlic, diced
8 oz tomato sauce
2 Tbsp olive oil
2 tsp salt (You can vary the amount of salt according to preference. My mother uses 1 Tbsp

Procedure

Soak the beans for at least two hours (overnight is okay too). Change the water and bring to a boil.
Add the onion, pepper, and garlic; cover and simmer for 1 hour.
Add the tomato sauce, olive oil, and salt: cover and simmer 1 more hour. (Be sure to keep the beans covered with liquid, adding more water if necessary.)

Ingredients

(Rice to go with it)

2 cups water
1 cup long-grain rice
1 tsp salt (You can vary the amount of salt according to preference.)

Procedure

Bring the water to a boil
Add the rice and salt.
Cover and let simmer for 20 minutes.

Notes

This makes a very good main course or side dish.

Rating

Difficulty: easy.
Time: 2 hours soaking, 5 minutes dicing, 2 hours cooking.
Precision: the rice is the only part you need to measure.

Contributor

 
Evelyn C. Leeper 
AT&T Information Systems, Holmdel NJ 
...ihnp4!mtgzz!ecl

Recipe last modified: 28 Jan 86

Original header

From: ecl@mtgzz (Evelyn C. Leeper)
Newsgroups: mod.recipes
Subject: RECIPE: Cuban Beans
Date: 21 Feb 86 05:14:03 GMT
Organization: AT&T Information Systems, Holmdel NJ
Approved: reid@glacier.ARPA

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